![- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar (optional) - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a vegan option) - 1/2 cup fresh basil leaves, torn - Croutons and additional basil for garnish If you want a vegan version, use coconut cream instead of heavy cream. You can also swap vegetable broth with water or any other broth you prefer. Choose ripe tomatoes for the best taste. Look for bright red skin and a slight give when you press them. For basil, check for vibrant green leaves. Avoid any wilting or browning to ensure a fresh flavor. Start by preparing the base. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium onion, diced. Sauté the onion until it turns clear, about 5 minutes. Next, stir in 3 cloves of minced garlic. Cook for 1 to 2 more minutes until it smells good. Now, it’s time to add the main ingredients. Pour in 28 ounces of crushed tomatoes and 2 cups of vegetable broth. If you like, sprinkle in 1 teaspoon of sugar to cut the acidity. Stir everything well and bring it to a simmer. Lower the heat and let it simmer for 15 minutes. This helps the flavors mix. After simmering, you need to blend the soup. You can use an immersion blender right in the pot. This is quick and easy. If you prefer, you can use a regular blender. Just be careful! Work in batches and let the soup cool a little before blending. This step makes your soup super creamy and smooth. Once your soup is blended, return it to the pot. Now, add 1 cup of heavy cream. If you want a vegan option, use coconut cream instead. Cook for another 5 minutes while stirring often. Finally, add salt and pepper to taste. Right before serving, toss in 1/2 cup of torn fresh basil leaves. This adds a nice touch of flavor. Serve hot, and don’t forget the croutons and extra basil on top. Enjoy your delicious creamy tomato basil soup! For the full recipe, see the earlier section. To balance acidity in your creamy tomato basil soup, add a touch of sugar. This small amount helps offset the natural tang of tomatoes. Start with one teaspoon. Taste and adjust as needed. Each tomato can vary in acidity, so trust your palate. Achieving the right consistency is key. For a smooth soup, use an immersion blender. This tool blends the soup directly in the pot. If you prefer a chunkier texture, blend only half of the soup. This gives you a mix of creamy and textured bites. You can also adjust the thickness by adding more broth or cream. This soup shines with the right sides. Pair it with crusty bread for dipping. A fresh green salad adds a nice crunch. If you want protein, grilled chicken or beans work well. For a fun twist, top with croutons and extra basil from the Full Recipe. These add flavor and texture, making each bowl a delight. {{image_2}} You can make your creamy tomato basil soup even better. Adding veggies like spinach or zucchini boosts nutrition. Simply chop the vegetables and stir them in during cooking. They will soften and blend well with the soup. You can also try carrots or bell peppers for more color and taste. Spices and herbs can change the flavor of your soup. For a kick, add red pepper flakes or smoked paprika. Fresh herbs like thyme or oregano can add a nice twist. Experiment with different combinations to find your favorite flavor. Just remember to add spices slowly and taste as you go. Want to make this soup heartier? Add protein like chicken or beans. Cooked, shredded chicken works well and adds a nice texture. You can also use canned beans like white beans or chickpeas. They add protein and fiber without changing the flavor much. Just stir them in before serving to warm them up. For the complete recipe, check out the Full Recipe section. Creamy tomato basil soup lasts about 4 to 5 days in the fridge. Store it in a tightly sealed container. Let the soup cool before putting it in the fridge. This helps it stay fresh longer. If you see any mold or off-smells, toss it out. To freeze the soup, use an airtight container or freezer bag. Leave some space at the top, as the soup expands when frozen. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge for best results. Reheat the soup on the stove over low heat. Stir it often to keep it smooth. You can also microwave it in short intervals, stirring in between. Avoid high heat, as it can change the texture. Add a splash of cream if it thickens too much. For the full recipe, check out the [Full Recipe]. Yes, you can make creamy tomato basil soup ahead of time. It tastes great after resting. Cool the soup completely, then store it in the fridge. It will stay fresh for about three days. Reheat it on the stove before serving. This makes meal prep easy and fun. You can easily adjust this recipe to fit many diets. For a vegan option, use coconut cream instead of heavy cream. Swap vegetable broth for chicken broth if you prefer. If you are gluten-free, make sure your croutons are gluten-free. These swaps let everyone enjoy your soup. Absolutely! Fresh tomatoes can replace canned ones. Use about 2 pounds of fresh tomatoes. Blanch them to remove the skins for a smoother soup. This method gives a fresh taste, especially in summer when tomatoes are in season. Just be sure to adjust your cooking time since fresh tomatoes have more water. The best containers for soup are airtight and freezer-safe. Glass containers work well and do not retain odors. You can also use BPA-free plastic containers. If you plan to freeze the soup, leave some space at the top. This allows for expansion as it freezes. We explored how to make creamy tomato basil soup. You learned about the key ingredients, including olive oil, garlic, and fresh basil. I shared steps for better flavor and texture. You also saw how to customize the recipe with add-ins. Remember, fresh ingredients make a big difference. Whether you're cooking for yourself or others, this soup is simple and rewarding. Enjoy making it your own with the tips provided. Happy cooking!](https://cookingwells.com/wp-content/uploads/2025/05/75ba061d-ae8f-41c1-a4a4-301b0fc51480-768x768.webp)
Looking for a warm bowl of comfort? My Creamy Tomato Basil Soup is the answer. With rich flavors from fresh basil and ripe tomatoes, this soup warms the soul. Whether you’re enjoying it on a chilly day or serving it at a cozy dinner, every spoonful is a delight. Join me as I share simple steps and tips to make this savory classic that everyone loves. You’ll want seconds!
Ingredients
List of Ingredients
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (28 ounces) crushed tomatoes
– 2 cups vegetable broth
– 1 teaspoon sugar (optional)
– Salt and pepper to taste
– 1 cup heavy cream (or coconut cream for a vegan option)
– 1/2 cup fresh basil leaves, torn
– Croutons and additional basil for garnish
Substitution Options
If you want a vegan version, use coconut cream instead of heavy cream. You can also swap vegetable broth with water or any other broth you prefer.
Freshness Tips
Choose ripe tomatoes for the best taste. Look for bright red skin and a slight give when you press them. For basil, check for vibrant green leaves. Avoid any wilting or browning to ensure a fresh flavor.
Step-by-Step Instructions
Detailed Cooking Steps
Start by preparing the base. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium onion, diced. Sauté the onion until it turns clear, about 5 minutes. Next, stir in 3 cloves of minced garlic. Cook for 1 to 2 more minutes until it smells good. Now, it’s time to add the main ingredients. Pour in 28 ounces of crushed tomatoes and 2 cups of vegetable broth. If you like, sprinkle in 1 teaspoon of sugar to cut the acidity. Stir everything well and bring it to a simmer. Lower the heat and let it simmer for 15 minutes. This helps the flavors mix.
Blending Techniques
After simmering, you need to blend the soup. You can use an immersion blender right in the pot. This is quick and easy. If you prefer, you can use a regular blender. Just be careful! Work in batches and let the soup cool a little before blending. This step makes your soup super creamy and smooth.
Final Touches
Once your soup is blended, return it to the pot. Now, add 1 cup of heavy cream. If you want a vegan option, use coconut cream instead. Cook for another 5 minutes while stirring often. Finally, add salt and pepper to taste. Right before serving, toss in 1/2 cup of torn fresh basil leaves. This adds a nice touch of flavor. Serve hot, and don’t forget the croutons and extra basil on top. Enjoy your delicious creamy tomato basil soup!
For the full recipe, see the earlier section.
Tips & Tricks
Perfecting Flavor
To balance acidity in your creamy tomato basil soup, add a touch of sugar. This small amount helps offset the natural tang of tomatoes. Start with one teaspoon. Taste and adjust as needed. Each tomato can vary in acidity, so trust your palate.
Texture Variations
Achieving the right consistency is key. For a smooth soup, use an immersion blender. This tool blends the soup directly in the pot. If you prefer a chunkier texture, blend only half of the soup. This gives you a mix of creamy and textured bites. You can also adjust the thickness by adding more broth or cream.
Serving Suggestions
This soup shines with the right sides. Pair it with crusty bread for dipping. A fresh green salad adds a nice crunch. If you want protein, grilled chicken or beans work well. For a fun twist, top with croutons and extra basil from the Full Recipe. These add flavor and texture, making each bowl a delight.
Variations
Different Add-ins
You can make your creamy tomato basil soup even better. Adding veggies like spinach or zucchini boosts nutrition. Simply chop the vegetables and stir them in during cooking. They will soften and blend well with the soup. You can also try carrots or bell peppers for more color and taste.
Flavor Enhancements
Spices and herbs can change the flavor of your soup. For a kick, add red pepper flakes or smoked paprika. Fresh herbs like thyme or oregano can add a nice twist. Experiment with different combinations to find your favorite flavor. Just remember to add spices slowly and taste as you go.
Creamy Tomato Basil Soup with Protein
Want to make this soup heartier? Add protein like chicken or beans. Cooked, shredded chicken works well and adds a nice texture. You can also use canned beans like white beans or chickpeas. They add protein and fiber without changing the flavor much. Just stir them in before serving to warm them up.
For the complete recipe, check out the Full Recipe section.
Storage Info
Refrigerator Storage
Creamy tomato basil soup lasts about 4 to 5 days in the fridge. Store it in a tightly sealed container. Let the soup cool before putting it in the fridge. This helps it stay fresh longer. If you see any mold or off-smells, toss it out.
Freezing Tips
To freeze the soup, use an airtight container or freezer bag. Leave some space at the top, as the soup expands when frozen. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge for best results.
Reheating Guidelines
Reheat the soup on the stove over low heat. Stir it often to keep it smooth. You can also microwave it in short intervals, stirring in between. Avoid high heat, as it can change the texture. Add a splash of cream if it thickens too much.
For the full recipe, check out the [Full Recipe].
FAQs
Can I make creamy tomato basil soup ahead of time?
Yes, you can make creamy tomato basil soup ahead of time. It tastes great after resting. Cool the soup completely, then store it in the fridge. It will stay fresh for about three days. Reheat it on the stove before serving. This makes meal prep easy and fun.
How can I adjust the recipe for dietary restrictions?
You can easily adjust this recipe to fit many diets. For a vegan option, use coconut cream instead of heavy cream. Swap vegetable broth for chicken broth if you prefer. If you are gluten-free, make sure your croutons are gluten-free. These swaps let everyone enjoy your soup.
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can replace canned ones. Use about 2 pounds of fresh tomatoes. Blanch them to remove the skins for a smoother soup. This method gives a fresh taste, especially in summer when tomatoes are in season. Just be sure to adjust your cooking time since fresh tomatoes have more water.
What are the best storage containers for soup?
The best containers for soup are airtight and freezer-safe. Glass containers work well and do not retain odors. You can also use BPA-free plastic containers. If you plan to freeze the soup, leave some space at the top. This allows for expansion as it freezes.
We explored how to make creamy tomato basil soup. You learned about the key ingredients, including olive oil, garlic, and fresh basil. I shared steps for better flavor and texture. You also saw how to customize the recipe with add-ins. Remember, fresh ingredients make a big difference.
Whether you’re cooking for yourself or others, this soup is simple and rewarding. Enjoy making it your own with the tips provided. Happy cooking!
![- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 2 cups vegetable broth - 1 teaspoon sugar (optional) - Salt and pepper to taste - 1 cup heavy cream (or coconut cream for a vegan option) - 1/2 cup fresh basil leaves, torn - Croutons and additional basil for garnish If you want a vegan version, use coconut cream instead of heavy cream. You can also swap vegetable broth with water or any other broth you prefer. Choose ripe tomatoes for the best taste. Look for bright red skin and a slight give when you press them. For basil, check for vibrant green leaves. Avoid any wilting or browning to ensure a fresh flavor. Start by preparing the base. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium onion, diced. Sauté the onion until it turns clear, about 5 minutes. Next, stir in 3 cloves of minced garlic. Cook for 1 to 2 more minutes until it smells good. Now, it’s time to add the main ingredients. Pour in 28 ounces of crushed tomatoes and 2 cups of vegetable broth. If you like, sprinkle in 1 teaspoon of sugar to cut the acidity. Stir everything well and bring it to a simmer. Lower the heat and let it simmer for 15 minutes. This helps the flavors mix. After simmering, you need to blend the soup. You can use an immersion blender right in the pot. This is quick and easy. If you prefer, you can use a regular blender. Just be careful! Work in batches and let the soup cool a little before blending. This step makes your soup super creamy and smooth. Once your soup is blended, return it to the pot. Now, add 1 cup of heavy cream. If you want a vegan option, use coconut cream instead. Cook for another 5 minutes while stirring often. Finally, add salt and pepper to taste. Right before serving, toss in 1/2 cup of torn fresh basil leaves. This adds a nice touch of flavor. Serve hot, and don’t forget the croutons and extra basil on top. Enjoy your delicious creamy tomato basil soup! For the full recipe, see the earlier section. To balance acidity in your creamy tomato basil soup, add a touch of sugar. This small amount helps offset the natural tang of tomatoes. Start with one teaspoon. Taste and adjust as needed. Each tomato can vary in acidity, so trust your palate. Achieving the right consistency is key. For a smooth soup, use an immersion blender. This tool blends the soup directly in the pot. If you prefer a chunkier texture, blend only half of the soup. This gives you a mix of creamy and textured bites. You can also adjust the thickness by adding more broth or cream. This soup shines with the right sides. Pair it with crusty bread for dipping. A fresh green salad adds a nice crunch. If you want protein, grilled chicken or beans work well. For a fun twist, top with croutons and extra basil from the Full Recipe. These add flavor and texture, making each bowl a delight. {{image_2}} You can make your creamy tomato basil soup even better. Adding veggies like spinach or zucchini boosts nutrition. Simply chop the vegetables and stir them in during cooking. They will soften and blend well with the soup. You can also try carrots or bell peppers for more color and taste. Spices and herbs can change the flavor of your soup. For a kick, add red pepper flakes or smoked paprika. Fresh herbs like thyme or oregano can add a nice twist. Experiment with different combinations to find your favorite flavor. Just remember to add spices slowly and taste as you go. Want to make this soup heartier? Add protein like chicken or beans. Cooked, shredded chicken works well and adds a nice texture. You can also use canned beans like white beans or chickpeas. They add protein and fiber without changing the flavor much. Just stir them in before serving to warm them up. For the complete recipe, check out the Full Recipe section. Creamy tomato basil soup lasts about 4 to 5 days in the fridge. Store it in a tightly sealed container. Let the soup cool before putting it in the fridge. This helps it stay fresh longer. If you see any mold or off-smells, toss it out. To freeze the soup, use an airtight container or freezer bag. Leave some space at the top, as the soup expands when frozen. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge for best results. Reheat the soup on the stove over low heat. Stir it often to keep it smooth. You can also microwave it in short intervals, stirring in between. Avoid high heat, as it can change the texture. Add a splash of cream if it thickens too much. For the full recipe, check out the [Full Recipe]. Yes, you can make creamy tomato basil soup ahead of time. It tastes great after resting. Cool the soup completely, then store it in the fridge. It will stay fresh for about three days. Reheat it on the stove before serving. This makes meal prep easy and fun. You can easily adjust this recipe to fit many diets. For a vegan option, use coconut cream instead of heavy cream. Swap vegetable broth for chicken broth if you prefer. If you are gluten-free, make sure your croutons are gluten-free. These swaps let everyone enjoy your soup. Absolutely! Fresh tomatoes can replace canned ones. Use about 2 pounds of fresh tomatoes. Blanch them to remove the skins for a smoother soup. This method gives a fresh taste, especially in summer when tomatoes are in season. Just be sure to adjust your cooking time since fresh tomatoes have more water. The best containers for soup are airtight and freezer-safe. Glass containers work well and do not retain odors. You can also use BPA-free plastic containers. If you plan to freeze the soup, leave some space at the top. This allows for expansion as it freezes. We explored how to make creamy tomato basil soup. You learned about the key ingredients, including olive oil, garlic, and fresh basil. I shared steps for better flavor and texture. You also saw how to customize the recipe with add-ins. Remember, fresh ingredients make a big difference. Whether you're cooking for yourself or others, this soup is simple and rewarding. Enjoy making it your own with the tips provided. Happy cooking!](https://cookingwells.com/wp-content/uploads/2025/05/75ba061d-ae8f-41c1-a4a4-301b0fc51480-250x250.webp)
